Summer Gazpacho

Total Time: 6 hrs 30 mins Preparation Time: 6 hrs 30 mins

Ingredients

• Servings: 5
• 1 cucumber, peeled and seeded
• 1 medium sweet onion, cut into chunks
• 6 medium tomatoes, peeled and seeded
• 1/2 cup flavorful olive oil
• 3/4 teaspoon chili powder
• 1 teaspoon garlic powder
• 3 tablespoons wine vinegar or 3 tablespoons sherry wine vinegar
• 1 teaspoon kosher salt
• 2 (11 1/2 ounce) cans spicy hot v8 (for a total of 23 ounces)

Recipe

• 1 chop the cucumber and onion in small chunks and put them in the blender.
• 2 peel the tomatoes by dipping them, one at a time, in boiling water for a few seconds until the skin cracks, and then into a bowl of ice water. this will make the peel come right off.
• 3 seed the tomatoes by cutting them in quarters and poking out the seeds with your finger. once that's done, chop the tomatoes up a little and put them in the blender with the onion and cucumber.
• 4 blen the chopped cucumber, onion, and tomato on the lowest speed as you add the olive oul, chili powder, garlic powder, vinegar, and kosher salt. pour contents into a large pitcher and add the v-8 juice. stir well and refrigerate for at least 6 hours. (overnight is fine, too.).
• 5 when you're ready to serve, stir the gazpacho a final time and check for seasoning, adding more salt if needed. pour the gazpacho into small bowls. top with a generous dollop of sour cream and sprinkle with minced chives.